Boil the empty pea-pods in the water one hour. Strain these out, put in the beef, cut up fine, and cook gently one hour and a half longer, or until the beef is in rags. Add the peas; boil half an hour, and rub hard through a colander to pulp the peas. Return to the fire, season, and stir in the rice-flour wet up in cold water, and the parsley. Stir ten minutes, and serve.
Trim neatly, cutting off all the fat and skin. Roll in beaten egg, then in cracker-crumbs, and fry in hot dripping, turning as the under-side browns. Drain well and serve, standing upon the thick part around the base of your potatoes.
After mashing soft and smooth with butter, milk, and salt, mound upon a flat, hot dish, with the chops laid up against them.
Empty a can of tomatoes an hour before you mean to use them, and leave in a crockery bowl. Put on in a saucepan, and stew twenty minutes; add salt, pepper, a little sugar, and a good spoonful of butter, and simmer ten minutes more.
Cut up—not chop—and pour over them a dressing made of—
Rub the eggs to a powder, add all the ingredients except the vinegar, and let alone five or ten minutes. Then beat in the vinegar with your “Dover” egg-whisk until the mixture is smooth. Garnish with a chain of the whites.
Beat up the eggs, and add the yolks to the milk. Salt the flour, and stir in alternately with the whites. Beat hard and bake in a buttered pudding-dish forty-five minutes. Eat with sweet sauce, at once, as it soon falls.